Mashed² potato 200g (use leftovers³ or buy ready-made) 

 

Tinned red salmon⁴ 200g, bones and skin removed 

 

Spring onions 2, finely sliced 

 

Egg 1, beaten 

 

Flour 

 

Breadcrumbs 4tbsp 

 

Oil for frying 

 

Mayonnaise 3tbsp mixed with ½ tbsp lemon juice 

 

• Mix the mash¹, salmon and spring onions with half the eggs. Season. Shape the mixture into 4 small cakes. Dust with flour then dip into the remaining egg and then the breadcrumbs. Rest for 5 minutes in the fridge. Fry gently in oil for 3-4minutes each side until golden. Serve with the lemon mayo and salad. 

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